Pumpkin Soup

from the kitchen of Holly

One med pumpkin, peeled, seeded, and diced
2 med. cooking potatoes, peeled and diced
1 med. onion, diced
2 celery stalks, sliced
1 tsp. nutmeg
2 tsp. dried parsley
1 c. plain soymilk

Directions:

In a large pot combine all veggies and cover with water. Boil until pumpkin and potato are cooked and easily mashed. Strain water off veggies and place into a blender or turn off the heat and use an immersion blender. Add soymilk and nutmeg and puree until blended well. Put back into the pot (if you used a regular blender) and add parsley. Serve with crusty bread.